Easy Leftover Chicken Corn Chowder recipe. So creamy and rich, but made without cream. This makes a great weeknight dinner idea.
As the weather is starting to get warmer, am I the only one that is still craving soup??
I don’t know if it’s because it is one of the easiest things to make with random items in the pantry, or if I am just craving comfort food. But this Leftover Chicken Corn Chowder checks both of those boxes.
I am glad that lately, I can find meat in the grocery stores. It has been a struggle for the past two months, but now I can finally get a hold of both meat and bread and it makes me so happy.
I would never have thought at the beginning of the year that THIS is what would make me happy.
Because I haven’t been able to find much meat, I have been making this Chickpea and Lentil Soup most nights.
But now that I have chicken, you can bet that I will be making this Leftover Chicken Corn Chowder on repeat!
This soup uses your leftover chicken, as well as your pantry essential vegetables and spices.
Plus some grated cheese.
Always give me more grated cheese.
With these stick to your ribs recipes, all I can say is I am glad the beaches are closed this summer in Illinois.
Leftover Chicken Corn Chowder Ingredients
All you need to make this corn chowder is:
- oil
- onion
- garlic
- celery
- red bell peppers
- frozen mixed vegetables
- frozen corn
- chicken broth
- flour
- milk
- salt & pepper
- cayenne
- leftover cooked chicken
- shredded cheese
More soup recipes
Like this Leftover Chicken Corn Chowder? Then you will love these recipes:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Leftover Chicken Corn Chowder
Ingredients
- 1 tsp oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 medium red bell pepper, diced
- 1 1/4 cups frozen mixed vegetables
- 2 cups frozen corn
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp cayenne pepper
- 2 1/2 cups cooked chicken, diced
- 2 cups sharp cheddar cheese, shredded
Instructions
- In a large saucepan, heat the oil over medium heat. Add in the onion, garlic, celery and bell pepper until the vegetables begin to soften.
- Mix in the chicken broth and bring to a boil. Reduce heat and simmer for around 10 minutes.
- Mix in the frozen mixed vegetables and corn and simmer for around 5 minutes.
- In a medium bowl, whisk together the flour and milk until smooth.
- Slowly mix the milk mixture into the soup. Add in the salt, pepper and cayenne pepper, stiring until thickened, around 15 minutes.
- Mix in the chicken and cheese until the cheese is melted. Enjoy warm.
I love warm soups year round, so will definitely making this one soon!
Me too. Thanks Biana 🙂
Oh yum! I love soup and chicken corn chowder is one of my favorites!
Me too. Thanks!!
So glad you can get all of your ingredients again!! I know the feeling. Yum, this corn chowder looks amazing and I can’t wait to give it a go. Thanks!
Thanks! It’s so good 😉
This is a great idea for leftover chicken. I’ll pin it to have on hand next time I have some leftovers on my hands.
Hope you do. Thanks Alice 🙂
Totally craving this for dinner now. It looks and sounds so delicious and super comforting.
The ultimate comfort food!
You have listed Chicken Broth in the Instructions but not the ingredients??
Oops, thank you for pointing it out! I just added it in!
This recipe has been up for over three years and you have still not added the corn to the corn chowder LOL